Top 14 General manager Jobs in Madisonville, Ky

General Manager
KFC —Madisonville, KY
- Weekends as needed
- ServSafe
- Basic math
- Public speaking
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General Manager
Little Caesars —Madisonville, KY
- Full-time
- No education required
- Customer service
- Mid-level
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General Manager
Wings Etc. —Madisonville, KY
- Part-time
- No education required
- Customer service
- Restaurant management
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Restaurant General Manager
Hardee's —Madisonville, KY
- Weekends as needed
- Background check
- Clean driving record
- Sales
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General Manager *
Wendy's —Madisonville, KY
- Weekends as needed
- Sales
- Fast casual restaurant
- Mid-level
- Paid holidays
- Disability insurance
General Manager
Zaxby's —Madisonville, KY
- Full-time
- No education required
- ServSafe
- Fast casual restaurant
- Opportunities for advancement
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Restaurant General Manager
Marco's Pizza —Madisonville, KY
- Restaurant management
- Mid-level
- 3 years
- Health insurance
- Dental insurance
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General Manager
Applebee's —Madisonville, KY
- Full-time
- Mid-level
- Ability to lift 50 pounds
- 21 years or older
General Manager
Dunhams Sports —Madisonville, KY
- Full-time
- 5 years
- Merchandising
- Analysis skills
- Store discount
- Disability insurance
General Manager
Denny's —Madisonville, KY
- $52,000 - $70,000 a year
- Weekends as needed
- Inventory management
- Ability to walk for extended periods
- Writing skills
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Restaurant General Manager
Taco Bell —Madisonville, KY
- Restaurant management
- Quick service & fast food restaurant
- Senior level
- 401(k) matching
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General Manager
Long John Silver's —Madisonville, KY
- Weekends as needed
- Sales
- Basic math
- Mid-level
- Paid training
- Paid time off
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General Manager
Arby's —Central City, KY
- Full-time
- No education required
- ServSafe
- Mid-level
- Opportunities for advancement
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General Manager

KFC -
Madisonville, KY

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Job Details

Benefits

Leadership training provided

Qualifications

Computer operation
Customer communication
ServSafe
Coaching
Basic math
Presentations for conferences or internal meetings
Research
Change management
Team development
Supervising experience
Inventory tracking for food cost management
Supply chain management
Mentoring
Typing
Productivity software
Business operations
Restaurant cost management
Managing food service teams
Managing hospitality operations budgets
POS systems
Professional development training
Food service management

Full Job Description

Department: Operations

Job Title: Restaurant General Manager

Reporting to: District Manager

FLSA Status: Exempt

Date Prepared: April 3rd, 2025

Job Summary:

The Restaurant General Manager is responsible for directing the daily operations of a Tasty Chick’n restaurant, ensuring alignment with the Brand Vision and Mission while exemplifying Tasty Chick’n’s Guiding Values. This role encompasses overseeing product preparation and delivery, customer service, facilities maintenance, and financial accountability. The Restaurant General Manager achieves these objectives by actively selecting, training, and coaching top talent (A+) to drive key results in People, Customer, Sales, and Profit.

Essential Duties and Responsibilities:

People:

Demonstrate Tasty Chick’n’s Guiding Values while cultivating high-performing employees by effectively selecting, training, retaining, and recognizing A+ talent using Tasty Chick’n tools and processes.
Identify and develop a pipeline of talent through effective succession planning tools and best practices, ensuring a strong leadership bench.
Execute the Performance Management process consistently to set employees up for success and maintain accountability.
Reinforce and uphold the “Open Door” Policy, fostering a culture of trust and transparency among all employees.
Partner with the People Services Team to resolve employee relations issues and ensure legal compliance within the restaurant.
Conduct regular team meetings to communicate business updates, recognize achievements, and foster team collaboration.
Implement training programs that enhance employee skills and knowledge in customer service, food safety, and operational procedures.
Monitor employee performance and provide constructive feedback, encouraging professional development and career growth.

Customer:

Develop and manage a schedule that ensures all operational periods (openings, lunch, dinner, late night, weekends) are adequately covered.
Drive a customer-focused culture by serving as a role model in resolving complex customer issues and training employees to meet or exceed service standards.
Coach and hold team members accountable for core operational procedures using the OSM and Company systems to ensure excellence in service.
Ensure compliance with food safety standards through direct observation and follow-up on food safety audit results, ensuring management teams are trained in ServSafe or equivalent standards.
Gather and analyze customer feedback to identify areas for improvement in service and product offerings, developing actionable plans to address concerns.
Foster a welcoming and inclusive environment for all customers, ensuring that every guest feels valued and appreciated.
Collaborate with marketing teams to create promotional campaigns and special events that attract customers and enhance the brand image.

Sales:

Ensure restaurant-level plans and marketing initiatives are in place and actively implemented, partnering with the District Manager to execute Local Store Marketing strategies.
Analyze sales trends and customer preferences to optimize menu offerings and pricing strategies, ensuring competitiveness in the market.
Utilize sales data to forecast revenue and set achievable sales targets for the restaurant, motivating the team to meet or exceed those goals.
Explore and implement upselling techniques and suggestive selling practices to maximize sales opportunities during customer interactions.

Profit:

Continuously analyze sales, labor, inventory, and controllables to take corrective actions that meet or achieve margin and sales growth targets.
Conduct periodic business reviews with management teams to enhance their capability in identifying and executing strategies to close performance gaps.
Ensure compliance with Federal, State, and Local regulations and standards, implementing policies and procedures to mitigate risks.
Share best practices with the team and across the Area to promote operational excellence.
Review and manage budgets to ensure financial targets are met, identifying areas for cost reduction without compromising quality or service.
Collaborate with suppliers to negotiate contracts and manage inventory levels, ensuring optimal stock levels and minimizing waste.

The above cited duties and responsibilities describe the general nature and level of work performed by individuals in this role. They are not intended to be an exhaustive list of all duties and responsibilities that may be assigned.

Education and Experience Requirements:

Education

College degree or equivalent relevant work experience, ServSafe Certification is required.
Additional certifications in food safety, customer service, or leadership training are highly desirable.

Experience

Minimum of four years’ experience in restaurant operations or a related field, with a proven track record in a supervisory or management role.
Proficiency in Microsoft Office Suite is required
Experience in training and developing employees, demonstrating effective techniques for enhancing team performance and morale.
A strong understanding of restaurant financials, including budgeting, forecasting, and cost control practices.
Prior experience with inventory management and supply chain operations to ensure efficient stock control and minimize waste.
Familiarity with point-of-sale (POS) systems and restaurant management software to streamline operations and improve customer service.

Skills Development

Commitment to continuous personal and professional development, actively seeking out opportunities for training, workshops, or certifications in relevant areas.
Participation in industry-related professional organizations or networking groups to stay informed about current trends, best practices, and innovations in the restaurant industry.

Flexibility

Must be able to work a flexible schedule, including days, nights, weekends, and holidays as needed to meet business demands.
Willingness to travel to other locations for meetings, training, or support as required by business needs, demonstrating adaptability to changing environments.

Leadership Experience

Prior experience leading teams through change initiatives, demonstrating the ability to inspire and motivate staff during transitions.
Proven ability to create a positive work environment that fosters teamwork, communication, and employee engagement

Knowledge/Skills/Abilities:

Time Management: Effectively organizes work, sets priorities, and establishes timetables to achieve operational and team goals efficiently, ensuring optimal productivity during peak periods.
Effective Communication: Consistently and clearly interacts with all team members, fostering an environment of open dialogue and transparency; actively listens to employee feedback and concerns, promoting a culture of mutual respect.
Customer Focused: Places the customer as the highest priority, creating a culture that emphasizes exceptional service standards and consistently exceeds customer expectations through personalized interactions and attentive service.
Developing Talent: Cultivates an environment that encourages personal and professional growth; actively identifies and nurtures employee potential through training, mentoring, and recognition, ensuring continuous engagement and retention of top talent.
Execution Excellence: Strives to achieve "Best in Class" operations by meticulously analyzing costs and performance metrics to ensure the restaurant's profitability. Upholds high standards and adheres to established procedures, maintaining focus on details to guarantee crew safety and deliver a consistent, quality customer experience.
Recognition: Actively role models the importance of recognition within the restaurant, celebrating team achievements and individual contributions. Coaches Assistant Managers to foster a culture of acknowledgment, ensuring that all team members feel valued for their hard work and dedication.
Problem-Solving: Demonstrates strong analytical skills to identify operational challenges and develop innovative solutions that enhance efficiency and effectiveness in service delivery.
Adaptability: Exhibits flexibility in responding to changing circumstances, effectively managing stress and maintaining composure in fast-paced environments while ensuring team alignment with business objectives.
Financial Acumen: Possesses a solid understanding of financial principles related to restaurant operations, including budgeting, forecasting, and cost management, and utilizes this knowledge to drive profitability.
Leadership Integrity: Exhibits ethical leadership by modeling integrity, accountability, and professionalism, inspiring the team to uphold the same values in their work.

Skill Requirements:

Typing/computer keyboard
Verbal communication
Utilize computer software (specified above)
Written communication
Retrieve and compile information
Public speaking/group presentations
Maintain records/logs
Research, analyze and interpret information
Verify data and information
Investigate, evaluate, recommend action
Organize and prioritize information/tasks
Leadership and supervisory, managing people
Operate office equipment
Basic mathematical concepts (e.g. add, subtract)

Physical Requirements:

Sitting for extended periods
Lifting/carrying up to 20 pounds various items
Standing for extended periods
Lifting/carrying more than 20 pounds various items
Extended periods viewing computer screen
Repetitive motions
Walking
Pushing/Pulling
Reading
Bending/Stooping
Speaking
Reaching/Grasping
Hearing
Writing

Hazards:

Normal office environment
Electrical current
Toxic or caustic chemicals
Housekeeping and/or cleaning agents

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